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Title: Black Bear
Categories: Meats, Main dish, Game
Yield: 6 Servings
4 lg Parsnips, peeled and cut
And sliced in 1/4" julienne
Freshly ground pepper
8 T Olive oil
2 c Beef stock
1 Top round of Black bear
(about 2 1/2 - 3 lbs) silver
Skin removed
All purpose flour
Juice and julienned zest of
2 limes
12 oz Can of Coca-Cola
6 c Stemmed fresh spinach
Salt to taste
Thanks to Alan Higgins for sharing this recipe with me!
Preheat oven to 500 degrees F. Place the parsnips on baking sheet,
single layer, sprinkle w/ pepper. Drizzle with 2tblsp olive oil in
preheated oven 12 to 14 minutes or until golden brown. While the
parsnips are roasting, boil the stock in a small saucepan over high
heat until reduced by half ;set aside. Slice the top round into 6
1-inch-thick steaks. Dredge the meat lightly in flour and set aside.
Place a large cast-iron skillet over very high heat and add 3tblsp of
the olive oil. when oil is hot sear the steaks 4-6 min./side. Remove
the steaks to warmed serving plates. Add the lime juice, lime zest,
COCA-COLA to the pan and boil for 3 minutes, stirring to scrape up
the browned bits from bottom of pan. Add the reduced stock, stirring
to combine. Turn up the heat as high as possible and cook to reduce
the liquid to 1/2 cup. Set aside and keep warm. Place a medium
saucepan over high heat and add the remaining 3tblsp olive oil. Add
the spinich and cook, stirring constantly, until it is wilted, about
1 minute. season with salt and pepper. TO SERVE: Place 1 steak on
each plate. Mound some spinach at base of each steak and arrange
roasted parsnips across the center of each plate in a band. Pour the
warm sauce over the meat and serve. NOTE: carrots can be
substituted for parsnips.
Recipe is from the "GREAT CHEFS OF THE EAST" cookbook. It was
featured on the show of the same name. It is credited to Jack
McDavid, owner of Jack's Firehouse, a converted firehouse in downtown
Phil. PA.
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